Cream Cheese Jalapeño Football Dip
by Jessie Daye
Cream Cheese Jalapeño Football Dip
Ingredients
- 16 oz cream cheese softened
- 8 oz grated sharp cheddar cheese
- ⅓ cup chopped green onion divided
- ½ tsp garlic powder
- ¼ tsp kosher salt
- 5 slices bacon cooked and finely chopped
- ⅓ cup Panko breadcrumbs
- 1 can diced jalapeños 4 oz, divided. Use pickled jalapeños for less heat
- mozzarella cheese thin slices for football threads
Method
- In a skillet, over medium heat, fry 5 pieces of bacon and set aside. Save grease and lightly fry Panko crumbs in bacon grease on low heat until slightly brown for 1 minute. Set aside as well.
- In a large bowl, combine softened cream cheese, cheddar cheese, half of the diced jalapeño, garlic powder, kosher salt, 3 tablespoons of chopped green onion, and 2 pieces of finely chopped bacon. Mix well.
- Place the mixture on a piece of wax paper and shape into a football with your hands. If mixture gets too sticky, form into a ball and refrigerate for 15 minutes then flatten out and shape into football.
- Top with Panko crumbs, chopped bacon, and green onion.
- For the laces, slice thin strips of mozzarella cheese (or any cheese) and place in the center of the football.
- Serve with crackers and chips.
Notes
Use pickled jalapeños for less heat. If the cheese mixture gets too sticky while shaping, refrigerate for 15 minutes before continuing to shape into a football.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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